Three weeks ago I made a hoegaarden clone, usin black rock whispering wheat, DME, corriander seeds and orange zest.
It was a little too hot when I put the wort into the fermenter, so I left it to cool using ice packs and a belt.
About an hour or two after adding teh wot into the fermenter, I pitched the yeast (Safale K-97) at around 22 deg C.
a week passed and nothing....I forgot to check SG, and the krausen wasnt as massive as ive heard wheat beers are supposed to be.
I warmed it all up and pitched the yeast that came with the extract can, and it started bubbling - thank god!
But now, nearly two weeks later, the bubbling stops, and im constantly having to turn a heater on at it in order to warm it up - plus ive been shirling it around, which gets it bubbling again.
I added finings yesterday, but its still bubbling when i swirl it around.
My question is - with the fluctuations of temperature - and the fact that its taking so long - will the beer be crap?
I tasted it and its OK definately not sour, but still nowhere near drinkable.
It was a little too hot when I put the wort into the fermenter, so I left it to cool using ice packs and a belt.
About an hour or two after adding teh wot into the fermenter, I pitched the yeast (Safale K-97) at around 22 deg C.
a week passed and nothing....I forgot to check SG, and the krausen wasnt as massive as ive heard wheat beers are supposed to be.
I warmed it all up and pitched the yeast that came with the extract can, and it started bubbling - thank god!
But now, nearly two weeks later, the bubbling stops, and im constantly having to turn a heater on at it in order to warm it up - plus ive been shirling it around, which gets it bubbling again.
I added finings yesterday, but its still bubbling when i swirl it around.
My question is - with the fluctuations of temperature - and the fact that its taking so long - will the beer be crap?
I tasted it and its OK definately not sour, but still nowhere near drinkable.